cake in about 1984. It was so well-received that guests were stunned to learn that it did not come from a serious bakery. I am not a cake decorator so don't know what I did with it. I recall that it did look good. Surpising for me. There was a photo in the mag but in all the iterations of this recipe, my collection does not include the photo, odd for me. I don't want it to look like a frump for Christmas. Just thought if anyone saves these mags, the photo might be available. I have thoroughly scoured the internet and there are marjolaine recipes in Epicurious but this particular recipe states not to ice the top but use icing sugar only. Can't imagine I would have done that.
Does anyone have old Bon Appetit s ? I made the CELEBRATION CAKE BON APPETIT - MAY 1979 8 to 10 servings 8 ounces shelled hazelnuts, toasted
- Thread starter Marg CDN
- Start date
huh...I had to look up the word "marjolaine". It's a dacquoise cake, which I have made before. And most of those (including the hazelnut versions) top off the cake with ganache and a sprinkling of nuts.
Here is one version:
1¼ cups plus 3 tablespoons (350 ml) whipping cream (35 percent butterfat)
Marg, if your cake version ends with a buttercream at the top, then refrigerate it until very firm and then warm ganache (10 seconds, no more) and slowly pour over the cake set on a wire cooling rack. Chill to firm up ganache and then, lifting carefully, move to serving dish.
Good luck!
Here is one version:
Ganache:
12 ounces (350 g) dark chocolate (65 percent cacao), finely chopped1¼ cups plus 3 tablespoons (350 ml) whipping cream (35 percent butterfat)
Step 6
To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit. You can make ganache up to the 3 days ahead and refrigerate. Bring back to room temp to use.Marg, if your cake version ends with a buttercream at the top, then refrigerate it until very firm and then warm ganache (10 seconds, no more) and slowly pour over the cake set on a wire cooling rack. Chill to firm up ganache and then, lifting carefully, move to serving dish.
Good luck!
mariadnoca
Moderator
that is how the inside looks, with different flavourings. Thanks Maria. Although I think this one is sponge layers rather than dacquoise. There was a photo with the recipe, of the outside of the cake all dressed up. I have to get going on this as it actually is a 2-day prep and I recall having to take a day off work to produce it. I think I will just caramelize some hazelnuts and sit them on choc rosettes, maybe some silver balls. It needs to look good as people may not want to actually eat it after a huge turkey dinner.
And some useless info: marjolaine is basically a dacquoise made with chocolate. I used to buy hazelnut powder in France but here in this little city, I am thrilled to find a hazelnut. And the one cake-decorating store closed.
Thanks Marilyn, I will probably just do a ganache over the exterior.
Luck works. The one I made had a chocolate surface all over, as I recall, although the recipe says to use only icing sugar to dust the top. The toppestmost layer is dacquoise. I know it looked really good and can't recall why. It was only 40 years ago. Whatever did I do................
And some useless info: marjolaine is basically a dacquoise made with chocolate. I used to buy hazelnut powder in France but here in this little city, I am thrilled to find a hazelnut. And the one cake-decorating store closed.
Thanks Marilyn, I will probably just do a ganache over the exterior.
mariadnoca
Moderator
Well, this thread you posted the recipe, but alas no photo.
